Stir-fried beef with spices (Neua pat nahm prik pao kaek) from Thai Food (page 527) by David Thompson

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Notes about this recipe

  • thekitchenchronicles on November 10, 2014

    This was a real disappointment. I'll take credit for some of it (my nahm prik pao must have crystallized, I didn't realize it was so sticky/hard and by the time I got it into my wok I had overcooked the beef) but the overall flavor was really, really salty (and I didn't even add the full amount of salt OR fish sauce) and the color was an unappetizing grey.

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